Crispy Triple Chocolate Chunk Pecan Cookies
These cookies combine crispy edges with chewy centers, featuring a mix of dark, milk, and white chocolate chunks plus toasted pecans for a nutty crunch. Perfect for an easy homemade treat with a fancy twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (175 g) dark chocolate chunks
- ½ cup (90 g) milk chocolate chunks
- ½ cup (90 g) white chocolate chunks
- 1 cup (120 g) pecans, roughly chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Toast the pecans: Heat a dry skillet over medium heat. Add pecans and stir frequently for about 3-5 minutes until fragrant and slightly darkened. Remove from heat and let cool.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a separate bowl, beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract until combined.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid over-mixing.
- Fold in chocolates and pecans: Stir in toasted pecans and all chocolate chunks until evenly distributed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).
- Shape cookies: Using a cookie scoop or spoon, drop dough balls about 2 tablespoons (30 g) each onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 12-14 minutes or until edges are golden brown and centers look slightly soft.
- Cool on sheets: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Chilling the dough is essential for texture and flavor depth. Toast pecans lightly before adding to the dough to enhance their flavor. Use softened but not melted butter for best results. Baking on middle racks and rotating sheets halfway helps even baking. Slightly underbake for chewy centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 10
- Carbohydrates: 22
- Fiber: 1.5
- Protein: 2
Keywords: chocolate chunk cookies, pecan cookies, triple chocolate, chewy cookies, crispy cookies, homemade cookies, easy cookie recipe